Results 51 to 60 of about 4,144 (213)
Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage
International Journal of Food Microbiology, 2000 Growth of Bifidobacterium infantis CCRC 14633 and B. longum B6, in soymilk was investigated in the present study. It was found that soymilk could support the growth of both organisms tested. B. infantis grew better than B. longum in soymilk. Supplementation of bifitose (isomaltooligosccharie), glucose, lactose or galactose to soymilk increased the ...
Chou, Cheng-Chun, Hou, Jen-Wan
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Estrogenic activity of fermented soymilk extracts and soy compounds
Applied Food Research, 2023 To understand the complex mechanism of estrogen action, multiple assays based on different biological principles are necessary. The estrogenic activity of soymilk extracts was evaluated for soymilk extracts before and after fermentation using Lactobacillus delbrueckii, and the data were compared with major isoflavone constituents.
Kentaro Nishi +4 more
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Efek Hipokolesterolemik Susu Kedelai Fermentasi Steril secara In Vitro [PDF]
, 2007 Background: High blood cholesterol level is a risk factor of atherosclerosis, a condition causing coronary heart disease, obesity and others. The utilization of live cell like probiotic was proven to reduce cholesterol level in blood.
Zuhrotun Nisa’, Y.Marsono, Eni Harmayani, Fatma
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Real-time detection of riboflavin production by Lactobacillus plantarum strains and tracking of their gastrointestinal survival and functionality in vitro and in vivo using mCherry labeling [PDF]
, 2019 Some strains of lactic acid bacteria (LAB) produce riboflavin, a water-soluble vitamin of the B complex, essential for human beings. Here, we have evaluated riboflavin (B2 vitamin) production by five Lactobacillus plantarum strains isolated from chicha ...
Aznar, Rosa +10 more
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The Rise of Plant‐Based Proteins: Consumer Perception and Challenges
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
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Utilization of Weissella confusa isolated from soymilk for soymilk fermentation
BIO Web of ConferencesSoy milk is widely used as a substitute for dairy milk, mainly due to intolerances towards the lactose content in dairy milk. This type of intolerance is prevalent worldwide as over 65% of people are intolerant to lactose, which could cause effects such as bloating and diarrhea.
Retnowati Faizah Diah +1 more
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Frontiers in Microbiology, 2019 This work aimed to evaluate the potential of 15 nisin producing Lactococcus lactis strains, isolated from dairy products, for the fermentation of soymilk and carrot juice.
Lorenzo Siroli +6 more
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Linoleic and linolenic acids analysis of soybean tofu with Rhizopus oryzae and Rhizopus oligosporus as coagulant [PDF]
, 2009 SudaryatiningsihC, Supyani. 2009. Linoleic and linolenic acids analysis of soybean tofu with Rhizopus oryzae and Rhizopus oligosporus as coagulant. Nusantara Bioscience 1: 110-116.
SUDARYATININGSIH, CICIK, SUPYANI,
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar +3 more
wiley +1 more source
Production of Fermented Soymilk Drink Containing Probiotic Bacillus coagulans
European Journal of Nutrition & Food Safety, 2021 The aim of this study is to produce a fermented soymilk drink using Bacillus coagulans. This was performed in the Microbiology laboratory of Nnamdi Azikiwe, University. 20ml aliquots of soymilk containing Bacillus coagulans was fermented at 28°C, 37°C, 42°C and 50°C for period of 9 h.
Soludo Obumneme Christian +5 more
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